Where Every Recipe
Tells a Story.

I grew up in Bulancak, a small coastal town on the Black Sea shore of Giresun province — where the hazelnut orchards run all the way down to the water and every household kept its own garden, its own vinegar, its own rhythm.

My grandmother, Fatma Hanım, cooked over a wood-burning stove that never seemed to go cold. She made dishes I have never found in any cookbook: a slow-braised anchovy börek, a walnut-and-sour-cherry compote she called vişne hoşafı, leavened breads shaped by hand before dawn. She never measured a thing. She cooked by feel, by season, by memory.

When she passed, I realized how fragile that knowledge was — held in the hands and instincts of one woman, and nowhere else. tanerkayaci is my answer to that fragility: a living archive of regional Turkish recipes that deserve to outlast the people who first made them. I travel, I listen, I cook, and I write it all down — so you can bring these tastes into your own kitchen, wherever in the world that may be.